Fresh Fettuccine with Pulled Rotissiere Chicken, Pesto, and Roasted Peppers

Ingredients

• 2/3 cup basil pesto
• 9-ounce package fresh fettuccine
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups pulled cooked chicken meat
• 2 cups sliced roasted red bell peppers
• 1/2 cup pitted olives, halved lengthwise
• Salt and pepper
• 1/4 cup grated Parmesan, plus more for the table

Directions

Put the pesto in a large bowl.

Cook the pasta according to package instructions. Drain the pasta and reserve 1/3 cup of the pasta water. Whisk the pasta water into the pesto.

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.

Add the pasta and cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass Parmesan at the table.